Salade espagnole de pommes de terre

Ingrédients

• 2-3 (450g) potatoes
• 4 carrots
• 2 eggs
• 20 olives
• 3 tablespoons canned peas
• 2 cans (200g) tuna in oil
• 1/2 cup mayonnaise (or to taste)
• 1 teaspoon salt
• 1/2 black ground pepper
• 1 tablespoon fresh chopped parsley.

Préparation

1. 1

   Wash and peel the potatoes and carrots. Cut...: Wash and peel the potatoes and carrots. Cut them into cubes, the size you want, though the final size of the carrots should be smaller.

2. 2

   Bring them to a boil in a large...: Bring them to a boil in a large pot covered with water. Cook them for 25 minutes and when that time passes add the eggs. Continue cooking everything for 10 more minutes so the eggs get cooked.

3. 3

   Drain them and let them cool, if you...: Drain them and let them cool, if you put them in a bowl and cover them with a bag you can let them cool in the fridge and you'll save some time.

4. 4

   Meanwhile cut the olives, this step is optional...: Meanwhile cut the olives, this step is optional but I recommend that you do it especially if your olives have a pit.

5. 5

   Grab the bowl with the boiled vegetables, cut...: Grab the bowl with the boiled vegetables, cut the boiled eggs, and put them there too. Now mix the peas, tuna, parsley, and mayonnaise in that same bowl. The final amount of mayonnaise is up to you, but if you use the listed amount, it'll be perfect.